The Courses of French Classical Menu
Introduction The French classical menu is divided into number of courses. It is a tool that aids in service of dishes in correct sequence and also gives a guideline to planning of a balanced menu in terms of nutritional value, methods of cooking applied, the basics ingredients used, the type of food – hot or cold and sweet or salty etc.
There are twelve courses in the menu that forms that basis of continental cuisine. Each course has a typical identity of its own that determines its position in the menu itself. The names of the courses according to their sequence, their importance and some examples of the dishes in that particular course are given below.
The Name of the Course French Name English Name Description Examples of Dishes
Hors d’oeuvre Appetiser The dishes in this course comprise of salty and tangy in nature and by which they stimulate our appetite and hence they are called appetisers. Hors d’oeuvre may also cover items which are served before the soup which are also called as hors d’oeuvre substitute. Russian Salad, Tomato salad, Potato Salad, Beetroot, Anchovies, Fish Mayonnaise, Egg Mayonnaise, Melon, Oysters, Caviar, Smoked Trout or Smoked Salmon, Fruit and Shellfish Cocktail,
Potage Soup It is extract of meat fish, vegetables or fruits or combination of both.
Consommé : Consommé Julienne Consommé Clair Thick Soups: Cream of Tomato Cream of Chicken
Poisson Fish A Fish Course is always included in a dinner or a banquet menu.
Fish is a soft fibred and tender meat which is easily digested and helps to prepare appetite for the heavier courses to come.
Vetki Meunier, Fillet of Haddock Steak, Poached Salmon, Fillet of Sole Orly, Fried fillet of Sole in English style
Entrée Entrance Literally it means entrance to the main course. In other words it is the first meat course on the French classical menu. However, they also include various types of omelets and hot egg dishes, farinaceous dishes, canapés, cutlets, casseroles and stews. They are well garnished dishes which come from kitchen ready for service.
Tournedos Béarnaise, Sweet Breads, Pastas, Lancashire Hotpot, Mutton Chop with Potato Covering, Chicken Cutlet, Cottage Pie, Scotch Egg with Reformé Sauce
Relevé Remove This is considered as the main course on the French classical menu. They are normally large meat joints which involve carving. These joints comprises of butchers meat which are either poêléd or roasted. These dishes are always served with accompaniments, roast gravy and sauces which include green and root vegetables, various types of forcemeat stuffing, savoury puddings and sauces.Roast leg of Lamb, Boiled salted Beef, Roast Beef, Grilled or Fried Pork Chops, Roast Mutton
Sorbet Rest This is the rest between the courses in order to prepare their appetite for further courses. In other words the sorbet counteracts the richness of the dishes already consumed and stimulates the appetite for further dishes to come. Normally 10 to 15 minutes is allowed between the courses as a rest period. In this course iced water with a few drops of Champagne is normally served though variation of the beverage with various other alcoholic and non alcoholic beverages are also entertained; At this stage of the meal, establishments where smoking is allowed Russian cigars and cigarettes are also served. Sorbet Alexandra, Sorbet A La Sicilienne, Granite, Marquise, Spoom, Sorbet A L’Américaine
Roti Roast Roast Course always consist of dishes made from feathered animals or furred or feathered games. Each dish is accompanied with particular sauce, gravy, & salad. Roast Chicken, Roast turkey, roast duck, Roast Pheasant, Roast Goose, Quail, etc.
Legumes Vegetables The vegetables can be served with the main course or can exist as a separate course. At this stage of the meal the balance of the courses is gradually returning from heavy to light. We now have a hot vegetable dish served with its accompanying sauce. Asparagus Hot, Corn on the Cob, Artichokes Hot, served with Hollandaise sauce or Beurre Fondue (melted butter)
Entremet de Sucre Or also known as Entremets Sweets This is the sweet course.
The course comprises of hot and cold puddings, cold soufflés, ice creams, Gateau, Flans, crepes, etc.
Peach Melba, Coffee Mousse, Rum Omelet, Caramel Custard, Baked Alaska, Bread & Butter Pudding, Apple Pie, Cassata Ice-cream, etc.
Savoureux Savoury This course consist of salty tit –bits that cuts the taste of the sweetness in the sweet course and prepares the palette for the forthcoming dessert course which is also sweet.
This course also includes an array of cheese being presented to the diners for their personal selection from a cheese tray or a cheese trolley. Savoury tit-bits: Assorted Canapés, Angel on the Horseback (Poached oysters wrapped in streaky bacon and then grilled in skewers), Tuna on Toasts, Sardine on Toast, Mushroom on Toast, etc.
Cheese: Edam, Parmesan, Gruyere, Gouda, Danish Blue, White Wensleydale, Gorgonzola, etc.
Dessert This is the fruit course comprising of fresh and dry fruits.
Fresh Fruits: Apple, pineapple, banana, strawberry, raspberry, mango, litchi, pears, grapes.
Dry Fruits: Cashew nut, raisins, pistachio, almond, walnut, coconut.
Café Coffee This is not regarded as a course but any service of meals winds up normally with the service of coffee, with which liqueurs and other after dinner drinks are also served.
Any preparations of black coffee.
Introduction The French classical menu is divided into number of courses. It is a tool that aids in service of dishes in correct sequence and also gives a guideline to planning of a balanced menu in terms of nutritional value, methods of cooking applied, the basics ingredients used, the type of food – hot or cold and sweet or salty etc.
There are twelve courses in the menu that forms that basis of continental cuisine. Each course has a typical identity of its own that determines its position in the menu itself. The names of the courses according to their sequence, their importance and some examples of the dishes in that particular course are given below.
The Name of the Course French Name English Name Description Examples of Dishes
Hors d’oeuvre Appetiser The dishes in this course comprise of salty and tangy in nature and by which they stimulate our appetite and hence they are called appetisers. Hors d’oeuvre may also cover items which are served before the soup which are also called as hors d’oeuvre substitute. Russian Salad, Tomato salad, Potato Salad, Beetroot, Anchovies, Fish Mayonnaise, Egg Mayonnaise, Melon, Oysters, Caviar, Smoked Trout or Smoked Salmon, Fruit and Shellfish Cocktail,
Potage Soup It is extract of meat fish, vegetables or fruits or combination of both.
Consommé : Consommé Julienne Consommé Clair Thick Soups: Cream of Tomato Cream of Chicken
Poisson Fish A Fish Course is always included in a dinner or a banquet menu.
Fish is a soft fibred and tender meat which is easily digested and helps to prepare appetite for the heavier courses to come.
Vetki Meunier, Fillet of Haddock Steak, Poached Salmon, Fillet of Sole Orly, Fried fillet of Sole in English style
Entrée Entrance Literally it means entrance to the main course. In other words it is the first meat course on the French classical menu. However, they also include various types of omelets and hot egg dishes, farinaceous dishes, canapés, cutlets, casseroles and stews. They are well garnished dishes which come from kitchen ready for service.
Tournedos Béarnaise, Sweet Breads, Pastas, Lancashire Hotpot, Mutton Chop with Potato Covering, Chicken Cutlet, Cottage Pie, Scotch Egg with Reformé Sauce
Relevé Remove This is considered as the main course on the French classical menu. They are normally large meat joints which involve carving. These joints comprises of butchers meat which are either poêléd or roasted. These dishes are always served with accompaniments, roast gravy and sauces which include green and root vegetables, various types of forcemeat stuffing, savoury puddings and sauces.Roast leg of Lamb, Boiled salted Beef, Roast Beef, Grilled or Fried Pork Chops, Roast Mutton
Sorbet Rest This is the rest between the courses in order to prepare their appetite for further courses. In other words the sorbet counteracts the richness of the dishes already consumed and stimulates the appetite for further dishes to come. Normally 10 to 15 minutes is allowed between the courses as a rest period. In this course iced water with a few drops of Champagne is normally served though variation of the beverage with various other alcoholic and non alcoholic beverages are also entertained; At this stage of the meal, establishments where smoking is allowed Russian cigars and cigarettes are also served. Sorbet Alexandra, Sorbet A La Sicilienne, Granite, Marquise, Spoom, Sorbet A L’Américaine
Roti Roast Roast Course always consist of dishes made from feathered animals or furred or feathered games. Each dish is accompanied with particular sauce, gravy, & salad. Roast Chicken, Roast turkey, roast duck, Roast Pheasant, Roast Goose, Quail, etc.
Legumes Vegetables The vegetables can be served with the main course or can exist as a separate course. At this stage of the meal the balance of the courses is gradually returning from heavy to light. We now have a hot vegetable dish served with its accompanying sauce. Asparagus Hot, Corn on the Cob, Artichokes Hot, served with Hollandaise sauce or Beurre Fondue (melted butter)
Entremet de Sucre Or also known as Entremets Sweets This is the sweet course.
The course comprises of hot and cold puddings, cold soufflés, ice creams, Gateau, Flans, crepes, etc.
Peach Melba, Coffee Mousse, Rum Omelet, Caramel Custard, Baked Alaska, Bread & Butter Pudding, Apple Pie, Cassata Ice-cream, etc.
Savoureux Savoury This course consist of salty tit –bits that cuts the taste of the sweetness in the sweet course and prepares the palette for the forthcoming dessert course which is also sweet.
This course also includes an array of cheese being presented to the diners for their personal selection from a cheese tray or a cheese trolley. Savoury tit-bits: Assorted Canapés, Angel on the Horseback (Poached oysters wrapped in streaky bacon and then grilled in skewers), Tuna on Toasts, Sardine on Toast, Mushroom on Toast, etc.
Cheese: Edam, Parmesan, Gruyere, Gouda, Danish Blue, White Wensleydale, Gorgonzola, etc.
Dessert This is the fruit course comprising of fresh and dry fruits.
Fresh Fruits: Apple, pineapple, banana, strawberry, raspberry, mango, litchi, pears, grapes.
Dry Fruits: Cashew nut, raisins, pistachio, almond, walnut, coconut.
Café Coffee This is not regarded as a course but any service of meals winds up normally with the service of coffee, with which liqueurs and other after dinner drinks are also served.
Any preparations of black coffee.
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